Freaky Foodies: From the Vault / Morbid Meals – Tribute to Shaun of the Dead – Strawberry Cornettos

MorbidMeals2

EXAMINATION

20160718_191914For ice cream sundae treats in America we have King Cones and Drumsticks, but the rest of the civilized world has the Cornetto. In Shaun of the Dead, a couple of mates share a pair of Strawberry Cornetto cones which were bought while blissfully not noticing the zombies shuffling down the street. Good thing those Cornettos gave them the energy to fight off the zombies and defend the Winchester pub.

A Strawberry Cornetto is described as being “a crispy baked wafer coated from top to bottom with a chocolatey layer, combined with delicious vanilla-flavour ice cream and strawberry fruit ice, topped with strawberry sauce and white chocolate curls.”

That means we could assemble some from a quick trip to the shop to fetch:
Sugar cones, Magic Shell chocolate topping, strawberry ice or sorbet, vanilla ice cream, strawberry syrup, and white chocolate chips. I will describe how to assemble your own sundae cones, but I will also provide recipes for most of the components.

If you want to make strawberry sorbet, strawberry syrup, and vanilla ice cream all from scratch, the recipes follow. If you just want to buy the constituent parts and assemble, feel free to skip past the recipes and move on to the assembly instructions at the bottom.


Strawberry syrup

Yield: 2/3 cup

Ingredients

1/2 lb fresh strawberries, hulled
2 Tbsp sugar
1/2 tsp fresh lemon juice

Apparatus

  • Food processor or blender
  • Mesh strainer (optional)
  • Squeeze bottle

Procedure

  1. Purée all of the ingredients in a food processor or blender on high speed until blended smooth.
  2. Use a strainer to remove any seeds or pulpy bits, if desired.
  3. Store in a squeeze bottle and refrigerate until needed.

Strawberry sorbet

Yield: 1 quart (4 cups)

Ingredients

1/2 lb fresh strawberries, hulled and sliced
3/4 cup sugar
Juice of a medium lemon
1/4 cup light corn syrup
2 cups cold water

Apparatus

  • Mixing bowl
  • Ice cream or sorbet churn

Procedure

  1. In a mixing bowl, toss together the strawberries, sugar, and lemon juice. Cover and refrigerate for at least an hour.
  2. Add the corn syrup and water and mash the strawberries well. You can also do this step in food processor or blender but do quick pulses to lightly mix the ingredients.
  3. Prepare your churn per manufacturer’s instructions.
  4. Pour the mixture into your churn’s bowl and operate the churn until the sorbet is frozen.

Vanilla ice cream

Yield: 1 quart (4 cups)

Ingredients

2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 tsp vanilla extract

Apparatus

  • Mixing bowl
  • Whisk
  • Ice cream churn

Procedure

  1. In a mixing bowl, whisk the eggs until light and fluffy. Then whisk in the sugar slowly until completely blended.
  2. Whisk in the cream and milk until completely blended.
  3. Prepare your churn per manufacturer’s instructions.
  4. Pour the mixture into your churn’s bowl and operate the churn until the ice cream is frozen.

Assembly of the Ice Cream Sundae Cones

Components

6 Sugar cones
Magic Shell chocolate topping
strawberry sorbet
vanilla ice cream
strawberry syrup
4 oz white chocolate chips

Apparatus

  • Waxed paper
  • Adhesive tape and scissors
  • Ice cream cone stand (use an egg carton, some champagne flute glasses, or some other contrivance)

Procedure

  1. Find a contraption that will let you stand your cones upright in your freezer. I think an egg carton would work quite well. If you have fluted glasses that you can easily get the cone in and out of, they could work well also.
  2. Cut pieces of waxed paper to fit around your sugar cones and provide about 2 inches of clearance above the top of the cones. This will provide a mold for the ice cream crown. Set the wax paper sheets aside for now.
  3. Using a squeeze bottle, coat the inside of your sugar cones with the chocolate topping. Make sure the bottom of the cone on the inside has a nice well of chocolate. Prop your cones standing up in your freezer and chill until the chocolate is solid.
  4. Spoon in enough strawberry sorbet into the cone to come up just under the edge of the top of the cone. Return to the freezer until the sorbet is solid.
  5. Wrap the cones in the waxed paper and tape to keep them on. Spoon in soft vanilla ice cream, almost to the top of the waxed paper.
  6. Using a squeeze bottle, drizzle on some strawberry syrup and sprinkle white chocolate chips on top. Return to the freezer and allow these to harden up. These will stay fresh in your freezer for about a week.

DISSECTION

These sundae cones are very simple to assemble whether you make all the ingredients yourself or use off-the-shelf treats. On a hot day, especially here in Arizona, these are so wonderful.

POST-MORTEM

I’ve never personally eaten a Strawberry Cornetto, and I know they are quite beloved in the U.K. and elsewhere. Please accept this humble sundae not as a replacement for a treasured treat, but for one crazy yank’s attempt to know such bliss.

Morbid Meals – Tribute to Shaun of the Dead – Strawberry Cornettos

MorbidMeals2EXAMINATION

20160718_191914For ice cream sundae treats in America we have King Cones and Drumsticks, but the rest of the civilized world has the Cornetto. In Shaun of the Dead, a couple of mates share a pair of Strawberry Cornetto cones which were bought while blissfully not noticing the zombies shuffling down the street. Good thing those Cornettos gave them the energy to fight off the zombies and defend the Winchester pub.

A Strawberry Cornetto is described as being “a crispy baked wafer coated from top to bottom with a chocolatey layer, combined with delicious vanilla-flavour ice cream and strawberry fruit ice, topped with strawberry sauce and white chocolate curls.”

That means we could assemble some from a quick trip to the shop to fetch:
Sugar cones, Magic Shell chocolate topping, strawberry ice or sorbet, vanilla ice cream, strawberry syrup, and white chocolate chips. I will describe how to assemble your own sundae cones, but I will also provide recipes for most of the components.

If you want to make strawberry sorbet, strawberry syrup, and vanilla ice cream all from scratch, the recipes follow. If you just want to buy the constituent parts and assemble, feel free to skip past the recipes and move on to the assembly instructions at the bottom.


Strawberry syrup

Yield: 2/3 cup

Ingredients

1/2 lb fresh strawberries, hulled
2 Tbsp sugar
1/2 tsp fresh lemon juice

Apparatus

  • Food processor or blender
  • Mesh strainer (optional)
  • Squeeze bottle

Procedure

  1. Purée all of the ingredients in a food processor or blender on high speed until blended smooth.
  2. Use a strainer to remove any seeds or pulpy bits, if desired.
  3. Store in a squeeze bottle and refrigerate until needed.

Strawberry sorbet

Yield: 1 quart (4 cups)

Ingredients

1/2 lb fresh strawberries, hulled and sliced
3/4 cup sugar
Juice of a medium lemon
1/4 cup light corn syrup
2 cups cold water

Apparatus

  • Mixing bowl
  • Ice cream or sorbet churn

Procedure

  1. In a mixing bowl, toss together the strawberries, sugar, and lemon juice. Cover and refrigerate for at least an hour.
  2. Add the corn syrup and water and mash the strawberries well. You can also do this step in food processor or blender but do quick pulses to lightly mix the ingredients.
  3. Prepare your churn per manufacturer’s instructions.
  4. Pour the mixture into your churn’s bowl and operate the churn until the sorbet is frozen.

Vanilla ice cream

Yield: 1 quart (4 cups)

Ingredients

2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 tsp vanilla extract

Apparatus

  • Mixing bowl
  • Whisk
  • Ice cream churn

Procedure

  1. In a mixing bowl, whisk the eggs until light and fluffy. Then whisk in the sugar slowly until completely blended.
  2. Whisk in the cream and milk until completely blended.
  3. Prepare your churn per manufacturer’s instructions.
  4. Pour the mixture into your churn’s bowl and operate the churn until the ice cream is frozen.

Assembly of the Ice Cream Sundae Cones

Components

6 Sugar cones
Magic Shell chocolate topping
strawberry sorbet
vanilla ice cream
strawberry syrup
4 oz white chocolate chips

Apparatus

  • Waxed paper
  • Adhesive tape and scissors
  • Ice cream cone stand (use an egg carton, some champagne flute glasses, or some other contrivance)

Procedure

  1. Find a contraption that will let you stand your cones upright in your freezer. I think an egg carton would work quite well. If you have fluted glasses that you can easily get the cone in and out of, they could work well also.
  2. Cut pieces of waxed paper to fit around your sugar cones and provide about 2 inches of clearance above the top of the cones. This will provide a mold for the ice cream crown. Set the wax paper sheets aside for now.
  3. Using a squeeze bottle, coat the inside of your sugar cones with the chocolate topping. Make sure the bottom of the cone on the inside has a nice well of chocolate. Prop your cones standing up in your freezer and chill until the chocolate is solid.
  4. Spoon in enough strawberry sorbet into the cone to come up just under the edge of the top of the cone. Return to the freezer until the sorbet is solid.
  5. Wrap the cones in the waxed paper and tape to keep them on. Spoon in soft vanilla ice cream, almost to the top of the waxed paper.
  6. Using a squeeze bottle, drizzle on some strawberry syrup and sprinkle white chocolate chips on top. Return to the freezer and allow these to harden up. These will stay fresh in your freezer for about a week.

DISSECTION

These sundae cones are very simple to assemble whether you make all the ingredients yourself or use off-the-shelf treats. On a hot day, especially here in Arizona, these are so wonderful.

POST-MORTEM

I’ve never personally eaten a Strawberry Cornetto, and I know they are quite beloved in the U.K. and elsewhere. Please accept this humble sundae not as a replacement for a treasured treat, but for one crazy yank’s attempt to know such bliss.

Morbid Meals – Tribute to Creepshow – Father’s Day Ice Cream Cake

MorbidMeals2

 

EXAMINATION

As a father, I totally understand the motivation of the Dad in Creepshow. Though, I wouldn’t take my obsession with Father’s Day cake as far as he did. Probably. Best not to test me. Here’s my recommendation for a delicious ice cream and brownie cake that’s super easy to make so you have no excuse but to make it.

20160517_193956

ANALYSIS

Servings: 12 to 16

Ingredients

1 box brownie mix
Water, vegetable oil and eggs called for on brownie mix
1/2 gallon (2 quarts) Dad’s favorite ice cream, slightly softened
Red velvet cookies, crushed
Red candy melts

Apparatus

Procedure

  1. Pre-heat your oven to 350°F. If you do not have springform pans, you can use regular cake pans but line them with foil and lightly grease the bottom.
  2. Combine the water, oil, eggs, and brownie mix per the instructions on the box. Divide the batter evenly between the two pans.
  3. Bake in the pre-heated oven for 18-20 minutes.
  4. Remove the pans from the oven and allow the brownie to cool completely in the pans for about an hour.
  5. Crumble up your red velvet cookies. Sprinkle them on top of the brownies to form a crumble layer. (If the only cookies you can find are sandwich cookies, you might want to remove the cream filling, but that is up to your taste.)
  6. While the brownies are cooling, take your ice cream out of the freezer. Allow the ice cream to soften up but not melt. Place in your refrigerator if it is melting too fast. You want to be able to spread the ice cream, not pour it.
  7. When the brownies have cooled, divide the ice cream evenly between the brownie pans and spread it evenly on top of the crumbled cookies in both pans.
  8. Place the pans in your freezer and chill them until firm, at least two hours.
  9. Remove the pans from freezer, and carefully remove the ice cream cakes from their pans. Stack them to form alternating layers on a serving platter.
  10. In a double boiler or a microwave, melt the red candies and drizzle on top of cake. Cut into wedges and serve immediately or freeze for later.

DISSECTION

Invest in the springform pans. They make not only this application of baking and freezing dessert easier with an effortless removal, they will benefit all of your future baking.

Note: Pouring hot candy melts on top of ice cream a) causes the ice cream to melt quickly, and b) turns the candy instantly hard. If you are going for a gory effect, this may work to your advantage as it will be a bit messy. If you want a smoother topping, you might consider a piping bag for better control.

POST-MORTEM

My favorite ice cream is cherry cordial and it was very delicious. It worked well with the kind of gothy black and red motif of the cake. I’m pretty sure’d come back from the dead to eat this Father’s Day cake.